Ingredients:
3 Tbsp of kosher salt
1/2 Tbsp of white pepper
3 cups of elbow macaroni 
8 Tbsp of butter
2 cups of Mild Cheddar
2 cups of Colby Jack
2 cups of Monterey Jack
2 cups of Parmesan 
2 cups of Velveeta cheese
3 cups of milk
3 eggs
Tsp of sugar

Directions:
  Bring 8 cups of water to a boil and season water with 2 Tbsp of kosher salt. Add 3 cups of macaroni, stir, then cover and let simmer on medium heat for about 12 mins or until pasta tenderness is to your likeness. Drain pasta and return to pot or separate mixing bowl and stir in 6 Tbsp of butter until well incorporated. This is also the time to add salt and white pepper. Butter the inside of casserole dish and then add a thin layer of macaroni then cheeses on top. Repeat the layering process until you’ve reached the top of your baking dish. Make a whole in center of the top layer of cheese then set aside. Preheat oven to 350 degrees. In a separate mixing bowl whisk together milk, eggs, and sugar then pour that mixture in the center of the casserole dish where hole was made until you can see the custard coming up side of dish. Cover top back with cheese then bake covered with foil for 30 mins. Uncover then bake an additional 10 mins or until cheese is brown and bubbly. Wait at least 10 mins before serving.

Tip: Never add oil to pasta water. It won’t let your sauce properly adhere to your pasta.
  Use block cheese that you shred yourself for better results. Pre shredded cheese has a powder on it that keeps it from sticking together and it also alters the taste.

Follow me on Instagram @Vell1130
                          Facebook@Lavell Bratton